Chicken Enchiladas with Sour Cream White Sauce — Easy Chicken Enchiladas Recipe

I fell in love with Chicken Enchiladas with Sour Cream White Sauce during a rainy Sunday when my abuela taught me how to roll a tortilla without tearing it. There’s something comforting and slightly nostalgic about a casserole of warm, cheesy enchiladas that tastes like home — a little creamy, a little spicy, and entirely forgiving. Enchiladas have deep roots in Mexican cuisine (dating back to Aztec times when people filled tortillas with small fish), and the white sour cream sauce is a Tex‑Mex twist that took hold in many American kitchens. This version is creamy, approachable, and perfect for family dinners or potlucks.

Who is this recipe for?

• This recipe is ideal for busy parents, weeknight cooks, and anyone who loves cozy, cheesy Tex‑Mex comfort food.

Core ingredient overview:

• 8–10 small flour tortillas, 3 cups cooked chicken (shredded or chopped), 3 cups Monterey Jack cheese (shredded, divided), 3 tablespoons unsalted butter, 3 tablespoons all‑purpose flour, 2 cups chicken broth, 1 cup sour cream, 1 (4 oz) can diced green chilies (mild), 2–3 tablespoons green onions (sliced). This dish combines shredded chicken, creamy sour cream, melted Monterey Jack, and mild green chilies to create a flavorful and easy dinner.

Tools & Ingredients

Tools

• 9×13‑inch baking dish — perfect size for 8–10 enchiladas.
• Nonstick cooking spray — prevents sticking and makes cleanup easier.
• Large mixing bowl — for combining the chicken and cheese.
• Skillet (10–12 inch) — to make the white sauce and thicken it evenly.
• Whisk — helps create a smooth sauce without lumps.
• Measuring cups and spoons — for consistent results.
• Spatula or wooden spoon — for stirring the sauce and filling tortillas.
• Knife and cutting board — to slice green onions and chop chicken if needed.
• Oven mitts — for safe handling when removing the dish from the oven.

Ingredients (with benefits)

• 8–10 small flour tortillas — pliable wrappers that roll without cracking.
• 3 cups cooked chicken, shredded or chopped — lean protein and hearty filling.
• 3 cups Monterey Jack cheese, shredded (divided) — creamy, mild melting cheese for gooey texture.
• 3 tablespoons unsalted butter — builds a rich base for the roux.
• 3 tablespoons all‑purpose flour — thickens the sauce for a silky consistency.
• 2 cups chicken broth — adds savory depth without heaviness.
• 1 cup sour cream — creates the tangy, creamy white sauce.
• 1 (4 oz) can diced green chilies (mild) — gentle heat and bright flavor.
• 2–3 tablespoons green onions, sliced — fresh, oniony garnish that adds color and bite.

Instructions

1. Preheat your oven to 350°F (177°C) and spray a 9×13‑inch baking dish with nonstick cooking spray. Please set it aside while you prepare the filling.
2. In a large bowl, mix together the shredded chicken and 1 cup of the shredded Monterey Jack cheese until evenly combined.
3. Fill each tortilla with a generous spoonful of the chicken and cheese mixture. Roll each tortilla up and place it seam‑side down in the prepared baking dish, lining them up snugly.
4. In a skillet over medium heat, melt the butter. Once melted, sprinkle the flour over the butter and whisk immediately to combine. Cook the roux for about 1 minute to remove the raw flour taste.
5. Remove the skillet from heat and slowly whisk in the chicken broth. Return the skillet to medium heat and cook, whisking frequently, until the mixture thickens and becomes bubbly, about 3–5 minutes.
6. Let the sauce cool for a few minutes to prevent curdling, then stir in the sour cream and the diced green chilies until the sauce is smooth and homogenous.
7. Pour the sauce evenly over the rolled enchiladas in the baking dish, making sure each tortilla is well coated.
8. Sprinkle the remaining 2 cups of shredded Monterey Jack cheese evenly over the top of the sauced enchiladas.
9. Bake in the preheated oven for 20–25 minutes, or until the enchiladas are heated through and the sauce is bubbly. If you prefer a browned top, carefully turn on the broiler for 1–2 minutes until the cheese is lightly browned — watch closely.
10. Once baked, remove the dish from the oven, top the enchiladas with the sliced green onions, and serve warm. Enjoy!

FAQ

Q: Can I freeze this recipe?
A: Yes. Assemble the enchiladas in a freezer‑safe dish, cover tightly with foil, and freeze for up to 3 months. Bake from frozen at 350°F (177°C) for about 40–50 minutes, covered, then uncover and bake until bubbly and heated through (additional 10–15 minutes).

Q: What can I use instead of sour cream?
A: You can use full‑fat Greek yogurt (plain) as a tangier, higher‑protein swap. For a dairy‑free option, try a thick cashew cream, but the flavor and texture will differ slightly.

Q: Can I use corn tortillas instead of flour tortillas?
A: Yes, but corn tortillas are less pliable and may crack. To prevent that, warm them briefly in a skillet or microwave wrapped in a damp paper towel to soften before filling and rolling.

Q: How do I reheat leftovers?
A: Reheat individual portions in the microwave for 1–2 minutes, or warm the whole dish in a 350°F oven, covered, for 15–20 minutes until heated through.

Tips & Tricks

• Warm the tortillas before filling: Stack and wrap them in a damp kitchen towel and microwave for 30–45 seconds to prevent tearing.
• Don’t overfill the tortillas: Use a modest amount of filling so they roll neatly and fit in the dish.
• Avoid curdling the sauce: Let the hot sauce cool briefly before adding the sour cream, and stir gently to combine.
• Make it ahead: Prepare and assemble the enchiladas the night before, cover, refrigerate, and bake the next day for an easy entertaining option.

Conclusion

If you enjoy creamy, comforting enchiladas and want to explore variations or extra sauce tips, check out this White Chicken Enchiladas {Best Homemade Sauce!} Gonna Want …. For another take on rich, family‑friendly creamy enchiladas, see Creamy White Chicken Enchiladas – The Country Cook. If you’d like a sour‑cream style version with green chilies and helpful step‑by‑step photos, try Easy Sour Cream Chicken Enchiladas.

Enjoy this warm, cheesy meal and feel free to share it with friends and family — it’s comfort food at its best.